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August 8, 2011
Beef and Tortilla Bake
Beef from the Oven
Prep time:
20 minutesCooking time:
20 minutes“This recipe is perfect to use for all those leftover pieces of cheese. Simply use the shredding disk on your food processor and shred the leftover cheese pieces. Use 1 cup for this casserole.”
Ingredients
Serves 6
- 1 pound ground beef
- 1 cup chopped onion
- 1 (10-ounce) can enchilada sauce
- 1 (8-ounce) can tomato sauce
- 1 (16-ounce) can refried beans
- 2/3 cup evaporated milk
- 5 ounces tortilla chips, slightly crushed, plus 2 ounces whole chips
- 1 cup shredded Monterey Jack cheese
Directions
1
Preheat oven to 375°F. Heat a medium skillet over medium-high heat; add beef and onion. Cook until beef is browned and crumbly, about 10 minutes; drain well.
2
Add enchilada and tomato sauces to skillet; stir well. Cook until slightly thickened, about 10 minutes.
3
Spoon beef mixture into a 2-quart baking dish. Combine beans and evaporated milk in a small bowl. Spread over beef mixture.
4
Arrange whole tortilla chips around the edge of dish. Top casserole with crushed chips. Sprinkle with cheese. Bake casserole until hot and bubbly, about 20 minutes.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Save some time and cook the beef in the microwave. Microwave the beef and onion on HIGH until beef is browned and crumbly, about 2 minutes. Drain well and proceed as recipe directs in step 2.
Great Pairings
Black-Eyed Pea Salsa
Save money by preparing your own black-eyed peas. The leftovers make delicious Hoppin' John, a southern dish of equal parts black-eyed peas and rice, with chopped fresh tomatoes and green onions.
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